This one is straight out of the Traeger App with no edits

This is a plant-based veggie hoagie. This sandwich gets tastier the longer it marinates. We typically make them the day before, but you can make them in the morning of and pack it in your backpack to dig in midday. If desired, spread a thin layer of hummus inside the baguette.

- One 12-ounce (340 g) sourdough or whole grain baguette
- 2 tomatoes, sliced
- 1 cucumber, sliced, salted, and drained
- 1 cup (260 g) canned or frozen and thawed artichoke hearts, roughly chopped
- 1 red bell pepper, sliced into rings
- ¼ small red onion, thinly sliced
- ⅓ cup (60 g) Kalamata olives, pitted and chopped
- Salt and black pepper to taste
- 2 tablespoons pesto
- Balsamic vinegar to taste (typically serve on the side after the sandwich is made)

1) Slice the baguette in half horizontally (into two shorter segments), then slice off the top third from each half. Scoop out some of the insides of the bottom portion, reserving them for another use (such as bread crumbs)

2) Toast lightly.

3) Meanwhile, combine the tomatoes, cucumber, artichokes, bell pepper, onion, and olives in a medium bowl and season with salt and pepper to taste.

4) Spread the vegetables inside the bottom section of the baguette (being mindful not to add too much liquid).

5) Spread the pesto on the cut side of the baguette top. Drizzle the contents of the bottom with a bit of balsamic, then place the baguette top onto the vegetables.

6) Wrap tightly in parchment paper, then aluminum foil. For best flavor, let sit for at least 1 hour or up to 12 hours. Slice and serve.